I know it’s cliche to say, “We’re big salad eaters” since we’re plant-based, but I grew up on fresh salads from my mother’s garden, and this fennel and orange radish salad is one of my favorites. Momma started a lifelong love of fresh fruits and vegetables with her gorgeous gardens, and a solid, crisp salad is refreshing and yummy as often as I can get one.

I never really thought fruit would be good in a savory, tangy salad, but let me tell you what. This one is gold! There’s just something about crisp fennel and juicy oranges that feels like flipping a light on in your kitchen—bright, fresh, and a little fancy without trying too hard. This salad is my go-to when I want something that tastes like a reset but still feels special (and it’s so pretty on the table).

Why You’ll Like It

Cold, crunchy, and bright (aka the perfect counterbalance to anything warm and cozy, like a yummy veggie lasagna casserole).
Oil-free dressing that still tastes “restaurant” and is super easy with an immersion blender.
It’s make-ahead friendly. All you have to do is prep the veggies and dressing, then toss right before serving.
Endlessly flexible as you can swap arugula for mixed greens, pine nuts for sunflower seeds, basil for mint—still a win.

Pro Tips

If you’re prepping ahead, store fennel and radishes separate from oranges and greens, then toss right before serving.
If you want it extra “company-ready,” segment the oranges and squeeze the leftover membrane into your dressing jar for bonus flavor.
Fennel fronds = free garnish. Simply chop a tablespoon of fronds and sprinkle over the top.

Cost & Nutritional Comparison

Using sunflower seeds and mandarins, this salad costs about $9.00–$12.00 total (about $2.25–$3.00 per serving), compared with roughly $12.00–$16.00 for a similar citrus-fennel salad at many restaurants.
Nutrition (estimated): This oil-free dressing version is about 90 calories per serving, while a similar salad made with 2 Tbsp of olive oil-based dressing can add about 240 calories per serving from oil alone.

🌻 Final Thoughts

If you’re craving something that feels light, fresh, and just a little fancy, this citrus–fennel crunch salad is it. The fennel and radishes bring that satisfying snap, the mandarins add sweet sunshine, and the lemon–white balsamic dressing ties everything together with a bright, clean finish—perfect alongside soups, pasta, or anything cozy you’re balancing out.

Grated Fennel & Orange Radish Salad

A bright, crisp, refreshing salad with shaved fennel, juicy oranges, peppery radishes, and fresh herbs. Tossed in a zesty lemon–white balsamic dressing, this dish is light, elegant, and perfect as a starter or side.

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Prep Time 15

Total Time 15

Servings: 4 bowls

Course: Salad

Cuisine: American

Calories: 90

Ingredients Method Notes

Ingredients

1 medium fennel bulb grated thin
2 oranges chopped
4 –6 radishes paper-thin sliced
2 cups arugula or mixed baby greens
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley
1 Tbsp finely snipped chives
2 Tbsp toasted pine nuts
or sunflower seeds

Lemon-White Balsamic Dressing

3 Tbsp fresh lemon juice
1 Tbsp white balsamic vinegar
1 tsp Dijon mustard
1 –2 tsp maple syrup to balance
1 small garlic clove minced
Pinch sea salt
Fresh cracked black pepper
Optional: zest of 1/2 orange or lemon

Method

Add lemon juice, vinegar, Dijon, maple syrup, garlic, salt, pepper, and any orange zest/juice to a blender.
Blend until smooth, bright, and well combined; adjust sweetness or acidity to taste. (I use an immersion blender)
Combine all salad ingredients in a large bowl.
Drizzle with dressing just before serving and toss lightly.

Notes

Note: For a creamier dressing, blend in 1–2 Tbsp hummus.

Grated Fennel and Orange Radish Salad